U.S. patent number 4,834,995 [Application Number 07/060,731] was granted by the patent office on 1989-05-30 for method for preparing pizza dough.
Invention is credited to Salavatore Canzoneri.
United States Patent |
4,834,995 |
Canzoneri |
May 30, 1989 |
Method for preparing pizza dough
Abstract
A method for making pizzas having a substantially permanent
crispness wherein a particular bread crumb material is used to
modify the pizza dough so as to accomplish that result, the said
crumb material comprising Japanese-style bread crumbs milled to
provide a quantity of particle sizes at least small enough to pass
through the screen of a U.S. Standard #20 sieve, and the pizza
dough being modified by having the said crumb particles included in
the dough mass forming the pizza crust.
Inventors: |
Canzoneri; Salavatore (Highland
Park, IL) |
Family
ID: |
22031399 |
Appl.
No.: |
07/060,731 |
Filed: |
June 10, 1987 |
Current U.S.
Class: |
426/296; 426/289;
426/293; 426/653; 426/94 |
Current CPC
Class: |
A21D
17/002 (20130101); A23L 7/157 (20160801); A21D
13/41 (20170101) |
Current International
Class: |
A23L
1/176 (20060101); A21D 13/00 (20060101); A21D
17/00 (20060101); A23P 001/08 () |
Field of
Search: |
;426/289,293,302,549,653,94,296 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Cintins; Marianne
Assistant Examiner: Mims; Mary S.
Attorney, Agent or Firm: Rummler; Charles W.
Claims
I claim:
1. A method for crisping pizza dough during cooking, said method
comprising the steps of
(a) preparing a quantity of granulated bread crumbs having an
elongated, porous and striated shape and structure, consisting
essentially of wheat flour, yeast and salt, ground to provide crumb
particle sizes that will pass through a U.S.S. #20 sieve;
(b) applying said crumb particles to said dough so as to become
integral therewith;
(c) forming said dough to provide a pizza crust; and then
(d) baking said crust.
2. A method for crisping the dough of a performed pizza crust, said
method comprising the steps of:
(a) preparing a quantity of granulated bread crumbs having an
elongated, porous and striated shape and structure, consisting
essentially of wheat flour, yeast and salt, said quantity of crumbs
including selectable portions ground to crumb particle sizes that
will pass through a U.S.S. #20 sieve;
(b) applying said particles to said pizza crust under a sufficient
pressure to embed the particles into the crust; and then
(c) baking said pizza crust.
Description
FIELD OF THE INVENTION
This invention relates generally to methods for treating pizza
baking dough and, more specifically, to a particular method for
preparing and baking pizza dough. Use of my invention results in a
crust which is crisp when initially baked, retains its crispness
even when subsequently cooled or refrigerated and later reheated
for use, and helps prevent scorching of the crust during cooking of
the pizza topping.
BACKGROUND OF THE INVENTION
A large and growing industry has developed around the preparation
and serving of pizza as a food item. Preparation of a pizza
typically requires forming a flattened crust made of dough
containing major proportions of flour and water, kneaded, and
rolled to shape. The crust forms the base to hold the cheese, sauce
and other pizza toppings.
After the toppings are in place, the pizza is placed in an oven and
baked until the dough is cooked thoroughly enough to form a firm
crust while the toppings are cooked as well and the process must be
timed to allow both crust and toppings to be fully cooked without
burning one or the other. Some varieties of pizza are baked in
shallow pans or trays, and the preparation of such pizzas often
requires the use of oils, fats or other lubricants to prevent the
crust from sticking once cooked. Use of such lubricants is
undesirable because they are costly and require significant cleanup
efforts.
During the baking process, pizzas must be monitored to make sure
that the crust does not overcook or burn. This is often difficult
to do when a commercial oven contains numerous pizzas cooking
simultaneously.
One major concern of pizza makers is achieving and thereafter
maintaining crispness in the dough crust. Although pizza is
generally served as a restaurant food itme, pizzas are also very
often taken home or delivered to the home for comsumption. Leftover
pizza is often refrigerated and reheated to be eaten later. I have
found that the cooling and/or subsequent reheating of
conventionally made pizza causes the crust to lose whatever initial
crispness it may have had. I have also found that the baking
tecnhiques required to produce a crust of considerable crispness
may also dictate that the pizza be left in the oven longer than is
provident, accentuating the risk of burning or overcooking the
crust or the toppings. I have also found that the use of oils or
fats contributes to the sogginess of crusts baked in trays or
pans.
Accordingly, the need exists for a material and method of preparing
pizza dough which will cook up into a crisp pizza crust and which
will maintain its original crispness through subsequent cooling and
reheating.
I am aware that others have utilized certain food additives in
processes intended to modify the characteristics of products made
from baking dough. Most are intended to prevent or limit the
tendency of raw dough to stick to mixing implements and the baking
or cooking surfaces.
U.S. Pat. No. 4,407,839 (Corbeil et al.) teaches and described the
uses of dusting powders in general and, in particular, the use of
salt in a dusting composition as an inhibitor to insect growth.
U.S. Pat. No. 1,499,080 (Short et al.) teaches a dusting power
comprising corn flour mixed with wheat flour. U.S. Pat. No.
2,949,365 (Becker et al.) teaches the blending of edible fat and
flour for use as an anti-stick baking compound.
In U.S. Pat. No. 3,171,747 (Kessinger), the use of a
starch-and-edible-oil mixture intended for use as a dusting powder
is taught. U.S. Pat. No. 3,317,323 (Lawrence) teaches a dusting
compound used to allow the separation of segments of refrigerated
biscuit dough. The compound includes edible oxidizing agent and
rice flour. U.S. Pat. No. 3,177,081 (Kleinschmidt et al.) teaches
the use of tricalcium phosphate and white corn flour in a process
for producing packaged refrigerated dough products.
U.S. Pat. No. 2,012,506 (Griffith) teaches an edible dusting powder
for doughnuts consisting of a grease-absorbing powder synthesized
from starch grains, a sweetening agent and a grease impregnated
into the grease-absorbant powder. U.S. Pat. No. 2,144,371
(Griffith) is a variation of the foregoing dusting powder, teaching
the use of a blend of edible fats to produce a dusting powder
suitable for packaged doughnuts.
U.S. Pat. No. 2,614,945 (Krisan) teaches and describes a dusting
powder manufactured from starch treated to limit the hygroscopic
tendencies of the starch. U.S. Pat. No. 1,483,704 (Wilcox) teaches
the application of fat in a finely-granulated form to baking dough
for baking loaves of bread.
U.S. Pat. No. 3,377,171 (Ryan et al.) teaches a dusting mixture
made from starches to which vegetable oil, tricalcium phosphate and
other oils and fats are added to modify the flow characteristics of
the starch. U.S. Pat. No. 2,739,896 (Block et al.) teaches a
doughnut dusting composition utilizing blends of hydrated and
anhydrous dextrose to achieve the desired flow characteristics for
the dusting powder. U.S. Pat. No. 2,793,123 (Haas) teaches a
dusting powder for mass baking operations to produce bakery
products such as bread loaves.
There are also known in the art various coating compositions used
to create batter-like a crisp outer coating for cooked food.
Exemplary of these are U.S. Pat. Nos. 4,640,837 (Coleman et al.);
4,199,603 (Sortwell III); 4,496,601 (Rispoli et al.); and 4,518,618
(Hsia et al.), all of which teach various coating mixtures used to
impart a crisp texture to non-fried food, i.e., food cooked in a
microwave oven or a conventional oven.
Also of interest is U.S. Pat. No. 4,518,620 (Monagle et al.) which
teaches and describes the use of product known as Japanese-style
bread crumbs to produce a breading batter for foods. Monagle et al.
teach the use of such a batter for microwave cooking to produce a
finished product with a crisp, crunchy coating otherwise obtainable
only by frying or through the use of microwave baking accessories
such as browning skillets or crispers. Use of the Japanese-style
bread crumbs described by Monagle et al. is the subject of U.S.
Pat. No. 4,068,009 (Rispoli et al.), assigned to General Foods
Corporation. The bread crumbs in question consist essentially of
wheat flour, yeast, and salt, and have an elongated porous and
striated structure. Use of such bread crumbs in preparing food
coatings is also described in the aforementioned U.S. Pat. No.
4,496,601 (Rispoli et al.), along with other coating formulations
(See Rispoli et al., Column 1, Lines 24 through 31). Each of the
before mentioned patents is directed to a dusting or coating
material applied to the outer surface of the article to be cooked
and in no case is the material integrated with or used as a
componet of the baking dough itself.
BRIEF DESCRIPTION OF THE INVENTION
I have found that the Japanese-style bread crumbs described in the
'009 Rispoli patent may be modified for use in non-batter form as a
treatment for pizza dough and that the use of this treatment yields
unexpected and surprising results in producing a pizza crust which
is crisp, resists burning and sticking during normal commercial
baking operations, and which will, when cooled and then reheated,
regain its original crispness.
DETAILED DESCRIPTION OF THE INVENTION
The present invention consists principally of a particular product
for applicant's purpose resulting from the milling of
Japanese-style bread crumbs and the use of a selected portion the
resulting material in methods for the preparation of dough for
baking pizza.
Japanese-style bread crumbs are purchased directly from Newly Weds
Foods, Inc., Chicago, Ill. In a preferred embodiment of the present
invention, the original Japanese-style bread crumbs are modified in
accordance with the following procedures.
A charge of raw, Japanese-style bread crumbs is milled to produce a
mix with selectable proportions of various granulations, with the
granulations meeting selected U.S.S. sieve specifications as
determined through use of a Ro-Tap testing sieve shaker
manufactured by W. S. Tyler Corporation. Such granulations are
prepared by grinding an initial relatively coarse charge of
conventional Japanese-style bread crumbs to provide assorted
particles within various specified ranges. For example, the
resulting material will comprise crumb particles in varying size
ranges, as shown in the following table, the percentages being the
approximate amount retained on the respective sieves.
TABLE 1 ______________________________________ Amount Retained
______________________________________ U.S.S. Sieve #8: 2%-8%
U.S.S. Sieve #14: 28%-42% U.S.S. Sieve #20: 28%-42% Amount smaller
than U.S.S. Sieve #20: 18%-32%
______________________________________
It is the milled material of a size passing through a #20 sieve
that is sought by applicant for his invention of a process for
providing long lasting crispness in baked pizzas. Preferably,
millings of a smaller size are most desired, and to obtain the
maximum amounts from the milling procedures, the material of Table
1 is remilled with a result such as in shown by Table 2.
This material is prepared by milling an initial quantity of
Japanese-style bread crumbs to produce particles in various sizes,
in the proportions and size ranges set forth above. The composition
is analyzed by passing a portion of the charge successively through
filter screens of increasingly fine mesh. For Example 1, the
initial charge is passed through a U.S.S. #8 screen, with about 2%
to about 8%, by weight of the original charge retained thereon. The
remainder of the charge is then passed through a U.S.S. #14 screen,
with about 28% to about 42% of the initial charge retained thereon.
The remaining charge is then passed through a U.S.S. #20 screen,
with about 28% to about 42% of the initial charge retained thereon,
and about 18% to about 32% of the initial charge passing
therethrough.
TABLE 2 ______________________________________ Amount Retained
______________________________________ U.S.S. Sieve #8: 1%-3%
U.S.S. Sieve #14: 16%-28% U.S.S. Sieve #20: 20%-32% Amount smaller
than U.S.S. Sieve #20: 44%-56%
______________________________________
The charge of Table 2 is prepared and tested in the same fashion as
that of Table 1. Standard U.S.S. sieve sizes are 2.38 mm. or 0.0937
in. for #8; 1.41 mm. or 0.0555 in. for #14; and 0.841 mm. or 0.0331
in. for #20.
The resulting material passing through the #20 sieve is utilized in
the production of pizza in accordance with the following preferred
procedures. Where pizza crusts are formed from individual dough
balls, the dough ball is worked either by hand or through the use
of a roller-type dough mill into the circular shape required for a
pizza crust. Prior to the final shaping of the dough ball to form
the flat circular pizza base, finely milled bread crumb material is
sprinkled onto the dough ball and onto the work surface, and the
crumb granules are worked and pressed into the dough to become an
integral part thereof. Use of this material also helps prevent the
dough from sticking to the dough mill rollers used to shape the
dough balls into flat pizza crusts, reducing the need for dusting
the dough with corn meal or flour and eliminating the mess that
such dusting creates. When the dough has been formed into the final
pizza base shape, granules of the above-identified formulation will
have been so pressed into the dough as to be the same as a
component of the dough mix.
An unexpected beneficial result arising from the use of the present
product is that pizza crusts prepared in the above-identified
manner may be baked for a longer time without scorching, burning or
sticking. I have confirmed this by having pizza prepared in
connection with the foregoing steps, placing the pizza in a pizza
oven and baking the pizza until the topping begins to burn or
discolor. Pizzas prepared in this manner, when removed from the
oven, exhibit little or no burning on the underside of the crust.
Pizzas prepared in this manner may be monitored by viewing the
toppings rather than the underside of the crust, for it is the
crust which generally burns or scorches prior to the toppings.
Where "deep dish" pizzas are prepared in baking pans or trays with
upstanding side walls, the present when used instead of oils,
greases or the like will lubricate the pan and prevent the pizza
from sticking. Prior to putting the dough into the pan, about 1 to
2 ounces of the material for this invention, depending upon the
size of the pizza, is sprinkled across the bottom of the pan and
the crust dough is then firmly pressed into the pan to embody the
material as a part of the dough body.
While it is not fully understood how these results are obtained, it
is believed that the Japanese-style bread crumbs used to make the
finely divided crumb material for this invention will act as heat
absorbers and actually burst during the baking process to produce
pores in the dough. This allows heat and air to permeate the crust
rather than to concentrate along the crust at any given point
sufficiently to cause the crust to burn or overcook, while creating
a very crisp texture to the pizza crust dough.
Another unexpected and beneficial result arising from the use of
the foregoing bread crumb material is the fact that when pizza
prepared in accordance with the foregoing method is allowed to cool
and is then reheated, the crust regains its initial crispness. My
experience in preparing pizzas in the more conventional methods
presently in use is that once pizza has been allowed to cool and is
thereafter reheated, the pizza crust does not become crisp.
Another unexpected and beneficial result is that the pizza crust,
when first prepared, retains its crispness even as the pizza begins
to cool. This characteristics of pizza prepared in this manner
becomes more important when one considers that pizzas are often
prepared and delivered to a customer's house, resulting in a
certain amount of cooling between the time the pizza is removed
from the oven and the time it is delivered. It is an advantage to
have such pizzas arrive as crisp as if the customer had gone to the
restaurant and consumed the pizza as it is served from the oven.
Pizza, made according to my invention, that has been allowed to
cool may, upon delivery, be reheated and the crust will still have
its original crispness.
Use of the present invention may also be modified by the
characteristics of the flour used. For example, I have found that
for dough made with high-protein flours, best results are attained
when the dough is cooked within 30 to 60 minutes of the use of my
invention. For doughs made with low-protein flours, several hours
can elapse and good results may still be attained.
The material for my invention may be incorporated as an ingredient
during the manufacture of fresh pizza dough and the resulting dough
mixture may therefore be formed into dough balls or pizza crusts. I
have found that fresh dough balls prepared in this manner may be
frozen and thereafter thawed and used with the same results as if
the dough ball had been used when fresh. I have also found that the
quality of other baked items can be enhanced by use of my invention
to prevent burning and enhance the crispness of the resulting
product. For example, I have prepared apple pies using the present
invention for the crust dough, and found the texture of the cooked
crust to be improved.
While the foregoing has presented certain specific embodiments of
the present invention, it is to be understood that these
embodiments have been presented by way of example only. It is
expected that others skilled in the art will perceive differences
which, while varying from the foregoing, do not depart from the
spirit and scope of the invention as herein specified and
claimed.
* * * * *